Singapore Rice Noodles

Hi everyone, today’s recipe will be short and sweet – I’m currently feeling under the weather, but wanted to make sure I got a recipe out to you this week. Rather than entice you with a recipe from my upcoming cookbook, let’s check out one of my favorite recipes from Paleo Takeout: Singapore Rice Noodles (新洲米粉). It comes together in 20 minutes, and doesn’t need any exotic ingredients; if your pantry is stocked with curry powder, white pepper, and ground ginger, you’re halfway there.

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

Singapore Rice Noodles (Gluten-free, Primal, Perfect Health Diet)

  • Servings: 4
  • Difficulty: Easy

6 oz (about 3/4 package) rice vermicelli
1 tbsp mild curry powder
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp ground ginger
2 tbsp avocado oil or coconut oil, divided
1 lb raw shrimp, peeled
2 cloves garlic, minced
1/2 medium white onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/4 cup chicken stock
1 medium carrot, julienned
4 green onions, cut into 2-inch lengths

1. Bring a pot of water to boil, then drop in the rice vermicelli. Simmer until softened, about 30 seconds, then drain and rinse with cold water until cool to the touch. While the water is coming to a boil, combine the curry powder, white pepper, salt, and ginger; set aside.

3. In a wok or skillet, warm 1 tablespoon of the coconut oil over medium-high heat until shimmering, about 1 minute. Add the shrimp and stir-fry until opaque and curling, about 3 minutes; set aside.

4. Add the remaining 1 tablespoon of coconut oil to the wok, then add the garlic and sauté until aromatic, about 20 seconds. Add the white onion and sauté until just softened, about 2 minutes. Add the bell peppers and sauté until just softened, about 1 minute.

5. Add the noodles, broth, and curry powder, tossing to combine. Stir-fry until the broth evaporates, about 1 minute, tossing constantly to prevent sticking. Add the carrot, green onions, and shrimp; toss until the green onions are bright in color, about 1 minute. Taste and add salt if needed. Remove from the heat and serve.

*** While using 1/2 green pepper and 1/2 red pepper makes for a pretty dish, you’re also left with two remaining halves of bell peppers.
You’re welcome to use just one pepper; it’s a slight compromise in presentation, but a big gain in efficiency.

18 thoughts on “Singapore Rice Noodles”

  4. Pingback: Singapore Rice Noodles – With colours and Canito in the kitchen
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  8. Usually I eat it on restaurants because I’m not perfect to make it my own at home. But, now I’m feeling that its recipe is not that complicated. Thanks for sharing such simple and good looking recipe!

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  10. I believe you are misinformed in using the Chinese characters for this dish. The characters for Singapore can be either 新加坡 or 星洲 or 星岛. The characters you used refer to a district (Xinzhou) in Wuhan city.

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  11. Hubby used puppy eyes on me, so I made this tonight using maifun noodles i had set aside for a red curry coconut soup. It came out very well! Thank you for sharing.

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  18. Pingback: Singapore Rice Noodles | The Domestic Man - My Teens Heath

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